plant-based comfort food

frittata

Eggs are my favorite cure-all any time of the day. They make a salad, a piece of toast or leftovers into a meal. In short, eggs are always appropriate. Which is, uh, more than I can say for myself.

We love a good egg around here. Cheap and wholesome, they ensure that a vegetable-based dinner will be satisfying for both Fabes and I. Best of all, a perfectly poached or over-easy egg will take a bowl of creamy polenta, pasta or risotto into decadent-town.

This frittata was a surprising hit. Garlic-y kale, salty feta and the gratifying pop of green peas is super simple, and my kind of perfect. It’s got greens, protein and some excellent flavor.